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QUALITY OF FREEZE CONCENTRATED ORANGE JUICE.

Author(s) : BRADDOCK R. J., MARCY J. E.

Type of article: Article

Summary

PASTEURIZED VALENCIA AND TEMPLE ORANGE JUICES CONCENTRATED TO 45 DEG BRIX BY FREEZE CONCENTRATION RETAINED THEIR FRESH JUICE FLAVOUR. DIRECT STEAM INFUSION HEATING TO INACTIVATE ENZYMES ALLOWED MORE RAPID HEATING THAN INDIRECT HEATING AND SUCCESSFULLY LOWERED JUICE PEEL OIL DURING VACUUM COO EXCEPT FOR CONSIDERABLE PULP REDUCTION OF FEEDSTREAM JUICES, THERE WERE FEW DIFFERENCES FROM NORMAL CITRUS JUICE RECOVERY PROCEDURES FOR FREEZE CONCENTRATION. SINCE THE PRODUCT RETAINED MOST OF THE AROMA CONSTITUENTS OF FRESH JUICE, CAREFUL HANDLING AND HIGH QUALITY FEED JUICE PRIOR TO FREEZE CONCENTRATION WAS MUCH MORE IMPORTANT THAN FOR EVAPORATION.

Details

  • Original title: QUALITY OF FREEZE CONCENTRATED ORANGE JUICE.
  • Record ID : 1988-1536
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 1; 1987.01-02; 159-162; 6 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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